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Default Chocolate chip cookies

I'm perusing the cookie cookbook someone from the NYC group shared with
us thinking Chocolate Chip Cookies. This looks like one I'm going to
do. I have a craving for some and usually I'll make cookies and eat a
few then freeze the rest to take out a few at a time later.

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2006 03 Chocolate Chip Cookies

sugar cookies, chocolate chips

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chip; or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

This is such an easy chocolate chip cookie. No special equipment, no
creaming--a perfect cookie to do with kids. We love how versatile this
dough is, too. It makes an awesome rocky road bar cookie.

Evenly position 2 racks in the middle of the oven and preheat to 375
degrees F. (on convection setting if you have it.) Line 2 baking sheets
with parchment paper or silicone sheets. (If you only have 1 baking
sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium
power until melted. (Alternatively melt in a small saucepan.) Cool
slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl
until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry
ingredients into the wet ingredients with a wooden spoon; take care not
to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands
slightly and roll the dough into balls. Space the cookies about 2-inches
apart on the pans. Bake, until golden, but still soft in the center, 12
to 16 minutes, depending on how chewy or crunchy you like your cookies.
Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

For a Rocky Road Bar:
Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie
recipe and fold in 1 cup chopped walnuts along with the chocolate chips.
Spread batter in prepared pan. Bake until the edges are light brown and
the batter sets, about 45 minutes. Cool slightly and cover surface with
4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches
from the heat until marshmallows turn golden brown, about 2 minutes.
(Keep an eye on the marshmallows, and turn the pan frequently--they go
from golden to char in a wink.) Cool, cut and serve.

Find more recipes from 12 Days of Cookies past.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
User Rating: 4 Stars

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Notes: Food Network Kitchens

Yield: 30 cookies

Preparation Time: 65 mi
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